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Found a couple of bottles of a batch from some 6 (I think) years ago that I gave my dad. If that is what oxidation and autolysis taste like, not bad ;) So far as I can guess will have been a simplish pale ale, bit of crystal and brown sugar because most of them are... Like a Fullers...

Would you believe am using Safale 05 for the first time ever? About 7 years and 100 batches or so and I have somehow avoided it thinking it was just too much of a classic to be worth messing with. Maybe there was an element too of being scared off worrying that it might be too 'clean' for the...

I'm intrigued by cream ale. Could anyone chip in with opinions and suggestions on brewing one, and any pitfalls to avoid? Obviously it is more a US style of beer, but to be honest it doesn't half remind me of some of the simpler, less prestigious UK beers with its adjunct use and aim of being...

It comes up quite a lot on here, normally unfermentables in extract is blamed, so why not take a Gordian knot solution to the problem and replace half a pound or a pound of extract with sugar?

Anyone tried this? Just bottled a tripel type using maris otter and yeast grown from a few bottles of Chimay, and it is distinctly fruity but tastes to me an awful lot like a decent British bitter. No hot alcohol and it has the fruity taste that I'm always annoyed that Safale 04 promises when...

A bit back I grumbled about SNPA not being very good. The other day I saw some in Asda (maybe a WalMart thing?) so bought a couple of bottles for research...and now see where I went wrong! Serve It Warm. The place I had it before served it chilled to buggery probably figuring 'it's...

Can I recommended what has become my fastest turnaround ale and a staple? Looks and tastes like a proper pub 80/- to my thinking, though I do have the advantage of Edinburgh water and Edinburgh's temperatures to brew in. Amounts rounded to nearest US equivalents. 23l (6 US gal) 5kg...

Bit of a rant, but I found this a bit bloody cheeky. In 2000 Newcastle Brown Ale was accorded EU protected designation status, like Champagne, so that it could only be called Newcastle Brown Ale if brewed in Newcastle. Bit of a fanfare made about it, bit of pride in the beer, must have been a...

Now I must admit before I began hanging around here my knowledge of US beer was basically Bud and Miller, and I'd bet the stuff we get here is just branded stuff brewed in a silo in Luton like an awful lot of mass produced stuff in the UK. I try not to be a snob, after all it has its place well...

OK so I feel like a deviant for even considering something neither a keg nor brown glass...but indulge me. I just bottled my first AG in champers bottles (well, cava...we're not that posh) cos it's been Hogmanay and a friend's house warming so there were plenty of appropriate empties to hand...

Has anyone tested Nottingham yeast down to it's quoted lowest accptable temp? It's a bit chilly here at the moment and my brew corner is down to a fairly stable 13c to 14c. The fermentation appears to be still going...just more slowly. Does anyone have any experiences with this yeast this...

Hello everyone, First post, so you have no idea how much I've picked up from here. Just bottled my first 100% grain beer, entirely down to the helpful postings you can find around here. Tastes pretty good, just got to wait for it to fizz up which might take a bit longer than hoped thanks to a...